Easy Sourdough Blueberry Muffins Recipe (with Discard)

This sourdough blueberry muffin recipe is moist, light, and delicious with all the depth and tang from the starter but no sour flavor! This easy recipe is a great way to use either active sourdough starter or leftover sourdough starter (discard)

These fluffy sourdough blueberry muffins top the chart as far as favorite sourdough muffin recipes in my home – my kids just love blueberries!  Fresh blueberries,  frozen blueberries, blueberry pancakes, and smoothies and jam – they never tire of their favorite berry.  Incorporating sourdough, a streusel topping, and a maple syrup glaze make for the best blueberry muffins.

We go to Mass twice during the week as a part of our homeschool routine.  Mass starts at 8, so we don’t have time for a big, sit-down breakfast on those days.  I make this muffin batter the night before or early in the morning, bake them before we go, and bring them along in a container so we can eat them after mass. It’s a delicious way to use up extra sourdough starter, the perfect on-the-go meal, and we always have some leftovers for an afternoon snack too.

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Why You’ll Love This Recipe

This is your new go-to sourdough muffin recipe!  

• I use this base recipe for all of my muffins and just switch up the add-ins.  
• Unlike some sourdough baked goods, this recipe isn’t sour at all, it has the rich depth of sourdough flavor without the sour taste.  
• It’s perfect with some fresh. yogurt for a sweet afternoon snack or quick breakfast.

Spend the day cooking from scratch with me, including making these sourdough blueberry muffins.

What You’ll Need

MUFFIN BATTER INGREDIENTS

1 cup sourdough starter = 225 grams

1/2 cup milk = 120 grams

2/3 cup melted butter, softened = 150 grams

4 eggs = 200 grams (50 grams per egg)

2 teaspoons vanilla extract = 10 grams

1 cup sugar = 200 grams

2.5 cup all-purpose flour = 312 grams

1 tablespoon baking powder = 15 grams

1/2 teaspoon salt = 3 grams

1/2 teaspoon baking soda = 3 grams

2 cups fresh blueberries = 300 grams

STREUSEL TOPPING INGREDIENTS

1/4 cup butter = 55 grams

1/4 cup brown sugar = 50 grams

1/4 cup flour = 30 grams

MAPLE GLAZE INGREDIENTS

2/3 cup powdered sugar = 60 grams

1/4 cup cream = 60 grams

1 teaspoon vanilla = 5 grams

1 tablespoon maple syrup = 

TOOLS

small bowl

large bowl and wooden spoon or stand mixer with paddle attachment

muffin tin/muffin pan

muffin cups, paper liners, or silicone muffin liners

wire rack

(optional if you prefer weighing ingredients) kitchen scale

pastry cutter

whisk

Step-By-Step Instructions

Preheat the oven to 350F and prepare 2 muffin pans with non-stick muffin liners or grease and flour the muffin pan.

Make the Muffin Batter

Add sourdough starter, butter (you can substitute melted coconut oil if you like), eggs, sugar, milk, and vanilla to a large mixing bowl or bowl of a stand mixer and mix until smooth.

Mix in the dry ingredients – the all-purpose flour, baking powder, baking soda, and salt to the wet ingredients and mix for 1 minute until the batter is smooth, it will be very thick.

Fold in the blueberries. (Tip: if you use frozen blueberries, toss them in a tablespoon of flour to prevent streaking in the batter)

Make the streusel toppings 

Add flour and sugar to a small bowl, and cut the butter into the flour mixture until the streusel mixture is a course crumb.

Bake the Muffins

Spoon the muffin batter into the greased muffin pan/muffin liners, filling each space 3/4 way with batter.  

Top each muffin with 2 teaspoons of streusel mixture/crumb topping.

Bake in a preheated oven at 350F for 18 minutes or until a toothpick comes out of the center of the muffins clean.  Do not overbake.

Make the glaze

While the muffins are baking, whisk powdered sugar, cream, vanilla, and maple syrup until smooth ribbons run off the whisk when you lift it from the bowl.  Set aside.

For the best results, allow the muffins to cool on a wire rack for 10 minutes, then drizzle the maple glaze over the top and serve or store.

FAQ

• Can you use sourdough discard to make sourdough blueberry muffins?
• Yes.  This recipe works with either active starter or discard.  The other leavening agents in this recipe will do the work of making your muffins light and fluffy without fermenting.
• Can I ferment my sourdough blueberry muffin batter?
• Yes.  You can let sourdough blueberry muffin batter cold-proof in the fridge overnight or for a few days.  You can also let the batter ferment at room temperature for a few hours before baking.
• Can I freeze sourdough blueberry muffins?
• Yes.  You can freeze sourdough blueberry muffins.  Make sure they have cooled completely, seal them in an airtight container, and freeze.  They can be stored for up to 3 months in the freezer.  Remove and thaw at room temperature.
• How do I make a sourdough starter?
• To make a sourdough starter, mix equal parts water and flour in a jar, cover with a loose fitting lid, and allow to ferment at room temp for 24 hours. Discard half of the mixture after the 24 hours is up, “feed” the starter equal parts water and flour, cover with a loose fitting lid, and allow to ferment at room temp for 24 hours. Repeat this process of discarding, feeding, and fermenting for 1-2 weeks and you will have a mature sourdough starter ready to bake with. See my detailed blog posts on how to make and maintain a sourdough starter.

Tips

• If using frozen blueberries, toss them in 1 tablespoon of flour before folding them into the batter to prevent streaking.
• Allow your batter to ferment for flavor development if you want more sourdough flavor and depth.
• Allow the muffins to cool for at least 15 minutes before serving so the gluten relaxes, which will make for soft, moist muffins.
• Plan ahead if you want your batter to ferment.  Make sure you have plenty of sourdough starter for this recipe and allow time for fermenting at room temperature or in the fridge.
• Make sourdough blueberry lemon muffins.  Next time you make this recipe, make a lemon glaze by substituting lemon juice for the maple syrup.  Also, add the juice and zest from 1 lemon (2 T lemon juice and 1 T lemon zest) to the muffin batter and maybe even 1/2 t lemon extract.  Lemon is such a great compliment to anything with blueberry flavor.

Storage

Store at room temperature in an airtight container or plastic wrap for up to 4 days.  Store in an airtight container in the fridge for a week.  Muffins can be frozen as well for up to 3 months.

More Recipes Like This

How to Make a Sourdough Starter

Sourdough Lemon Drop Cookies

Sourdough Iced Oatmeal Cookies

Sourdough Pullman Loaf – The Best Sandwich Bread

Sourdough Chocolate Chip Cookies

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